Recipe found on pinchandswirl.com
Makes 20 brownies
- 8 oz (about 2 medium-sized) beets, boiled and peeled
- 1 cup unsalted butter (2 sticks), plus more for buttering parchment paper
- 8 oz dark chocolate chopped or chips
- 1¼ cups white whole wheat flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 eggs at room temperature
- 1 tsp vanilla extract
- 1 cup golden brown sugar packed
Quarter beets and transfer to food processor; process until pureed, scraping the sides down twice. You should end up with a scant one cup of beet puree.
Preheat oven to 350°F. Line a 9″ x 9″ x 2″ brownie pan with parchment paper or grease pan generously.
Cut sticks of butter into tablespoon-size chunks and place in a heavy saucepan. Add chopped chocolate and cook over low heat, stirring constantly until mixture melts and is smooth. Remove the pan from heat and set aside to cool.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, gently mix the eggs for about 30 seconds. Add vanilla and brown sugar; mix on medium-high until light and airy, about 2 minutes. Reduce speed and add beet puree and then slowly add chocolate mixture; mix just until combined. Add flour mixture and again, mix just until combined. Pour batter into prepared pan and smooth top with a rubber spatula.
Bake 25 to 30 minutes, until a knife inserted into the center comes out with just a few moist crumbs sticking to it. Allow brownies to cool for 5 minutes then transfer with parchment to cooling rack.
Cut and serve warm, at room temperature or straight from the refrigerator.